A hamburger but just a bit different. Because we use chicken mince in combination with the Massaman curry and Sriracha mayonnaise in this recipe, you get very tasty burgers that have a surprisingly taste.
You could also make the burgers with one of our other curry’s. But the Massaman curry we find most suitable in this combination because of the fact that the Massaman curry tastes a bit milder than the other Thai curry pastes. The tamarind combined with the different herbs and spices creates a softer but spicy taste.
For 4 persons:
Chicken mince : 400 g
Koh Thai Massaman curry : 2 tbsp
Egg : 1
Breadcrumbs : 3 tbsp
Coriander : bunch
Mayonnaise : 4 tbsp
Koh Thai Sriracha : 2 tsp
Cabbage lettuce : 1 crop
Baker bulbs/hamburger buns : 4
Step 1: Cut the coriander roughly. In a large bowl, combine the chicken mince, Massaman curry, egg, breadcrumbs and half of the coriander. Season with a little salt. Form 4 equal citizens.
Step 2: Heat a dash of oil in a frying pan and fry the Thai chicken burgers over medium heat and in about 8 minutes until golden brown and done.
Step 3: Mix the mayonnaise with the Sriracha. Pick the cabbage lettuce.
Step 4: Cut open the white balls, divide the lettuce, put the Thai chicken burgers on top and spoon the Sriracha mayo over it. Garnish with the coriander.
Variation tip: replace the chicken chop with ground beef.